Salad with Chinese cabbage and corn

A large head of Chinese cabbage is cleaned from the upper leaves and finely chopped. If the pieces are too large, the finished salad will not turn out as tender and beautiful when served as in the photo. For slicing, it is most convenient to use a special shredder. If there is no such thing, we cut with a knife, tearing off and stacking several leaves of the same size at a time.

Green onions are washed, dried with a towel or in the air. Water after washing should not get into the salad. Finely chop, combine the cabbage and onion in a deep bowl. Open a can of canned corn, drain the brine, do not rinse with water! Add corn to the cabbage and onion mixture. Chinese cabbage is crispy and elastic, but, at the same time, not coarse like ordinary white cabbage. It does not need to be kneaded with salt, we leave it as it is.

In a separate bowl, we prepare the dressing. Combine mayonnaise, unsweetened yogurt without additives, squeeze lemon juice into the same place, add salt and ground pepper. Mix the sauce with a fork until all ingredients are homogeneous and evenly distributed.

If there is a desire to lower the calorie content of the salad and eat it without harm to the figure during a late dinner, replace all the mayonnaise with the same amount of yogurt. In this case, we use mustard to add sharpness and sharpness to the taste.

Fill the vegetable mixture with the prepared dressing. Gently mix and serve to the table immediately after cooking. This salad will be an ideal addition to the main meat or fish dish, baked vegetables. Quite a salad can also act as a light main course. And even on a festive table it will look appropriate.

Bon appetit!